tinpanalley, my comments were not meant to imply that your coffee is substandard but my assumption based on your question is that you seek to improve your coffee experience if it can be improved for you. Also, while I love the coffee that I drink I am constantly looking to improve it and sometimes I do. When I learn something or find something I like better I don't think of my previous coffee as "sub-standard" but am excited. If your goal is not the same as mine (to seek out the best coffee in the world to my taste) then I understand but I thought you wanted to explore for the purpose of possibly improving your coffee experience. If you are happy with what you have and don't desire to explore let us know.

tinpanalley, my comments were not meant to imply that your coffee is substandard but my assumption based on your question is that you seek to improve your coffee experience if it can be improved for you. Also, while I love the coffee that I drink I am constantly looking to improve it and sometimes I do. When I learn something or find something I like better I don't think of my previous coffee as "sub-standard" but am excited. If your goal is not the same as mine (to seek out the best coffee in the world to my taste) then I understand but I thought you wanted to explore for the purpose of possibly improving your coffee experience. If you are happy with what you have and don't desire to explore let us know.

Let me just be more clear. I wasn't offended and trying to retaliate or anything. I was simply trying to make a point, without any anger, that this happens a lot in food where people who experiment a lot with flavours, etc, inadvertently refer to those who don't do it much with a certain degree of something that sounds like, "you just don't really know what you're missing because unlike me, you haven't explored much". Even when genuinely trying to helpful, that can sound a bit like what you know is better. But again, it was more to make the point that THATS the kind of comment people like me come across often. Now, I know you didn't mean it that way and you're clearly just trying to help. But I wouldn't say that is the desire of most people I've spoken to about this (usually baristas), obviously the people here in this forum are different. That's been proven. It's funny, because chefs I've spoken to, food producers, farmers, etc all seem very willing to talk about their craft and trade and are always eager to teach. Most, not all, baristas have talked to me like I don't quite have enough cool factor to be asking them questions about beans and are quick to find my improper use of a term amusing. Kinda makes it hard to learn.

On the idea of trying something new, I did say the following in an earlier post... "Now... knowing that I like this kind of coffee can anyone suggest something in the realm of coffee you would like that I might enjoy? I like dark bold coffee, there's nothing I can do about that. But I'm willing to experiment with something closer to second crack (see.. I'm learning) just to see how dark you guys would go without going into a dark roast. "

Unfortunately I think we have become victims of the forum format (ex. no voice inflection, etc.) That being said, do you live in Paris full time? You mentioned NY various times. Do you spend time in the US? I might have some suggestions on coffees to try in the US but I don't know who ships internationally.

It is very hard to advise you to try a specific coffee because what is available to you where you are will be different than what we have available to us.For coffee with a "darker" or more earthy flavor, you might try a Kenya AA

Kenya is EXACTLY what I'm having right now that I got that was recommended by a local "brulerie" or roaster. Good. Right flavours. A liiiiiiittle on the liquidy side (made in a Bialetti) but thoroughly enjoyable.I'll be trying Brazilian beans from a place called Coutume today. I'll get the exact name, origin, etc, later on in case anyone's interested. I had tried it before and it's been the best so far.

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